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Pickling & Jelly
Jelly 4

Cullen's Cranberry Jelly

1  lb cranberries, washed and drained 
2  cinnamon sticks 
6  whole cloves 
1/4  cup water 
2  cups sugar 
1 3/4  cups water (again) 

Combine cranberries, cinnamon sticks, cloves, and 1/4 cup water in a 2 quart casserole dish.
Microwave on full power for 4 and 1/2 to 5 minutes or until cranberry skins burst.
Stir halfway through cooking time.
Pour cranberries and juice through a damp jelly bag or cheesecloth lined colander and let drip undisterbed into a bowl for 4 hours.
Return juice to the casserole dish and add sugar and remaining water, mixing well.
Cook on full power for 7-9 minutes, or until the mixture has boiled 3-4 minutes.
Stir once or twice during cooking time to keep from boiling over.
Remove from oven and test for jell point.
Skim off foam.
Ladle into clean hot jars, leaving 1/8 inch head space.
Seal.
(they dont call for a processing time but I'd proceess for 5 minutes at altitudes up to 1000 feet or adjust for higher altitudes